Masseria Le Stanzie (Supersano, Lecce)

Posted on Apr 18 2014 by Gianvito Magistà


Traditional and seasonal menu. At least 80%-90% of what is being served comes from the acres of land around the farmhouse.
Homemade food. From the mashed fava beans to the pasta (sagne ‘ncannulate and cavatelli), from cheeses to cakes. Dishes are not visually refined, but they are full of flavour, fresh and very traditional.
Wine Selection
The wine is the only choice at Masseria Le Stanzie (no sodas), but they don’t have a wine list. You can choose from red, rosé or white wine pitches from Merìca winery in Supersano.
Majestic masseria (Apulian farmhouse) in the countryside. A charming and quiet place surrounded by nature and history. Very impressive underground oil mill which you can visit. Not easy to reach if you are not from the area, especially at night, in part because of poor indications along the way. Free parking.
Warm atmosphere, you feel like at home. Very friendly and helpful staff. A place for couples, groups of friends and families. Tends to get a little bit cold when fireplaces burn out. Outdoor lunch and dinner in summer months.
The bill
Affordable price for everyone. For a full meal you will spend €30 per person, wine included.

What Puglia Mon Amour tried at Masseria Le Stanzie:

 Homemade appetizer (mashed fava beans with chickory, fresh cheeses, fried meatballs, pittule, pancotto, roasted cherry tomatoes).

Homemade sagne ‘ncannulate pasta with tomato sauce.

Beef pieces with tomato sauce.

Homemade cakes (crostatas).

Homemade liqueurs (herbs bitter, limoncello or grappa).

SS476 Supersano-Cutrofiano, Km 35
73040 Supersano (Lecce)
Tel. (+39) 0833.632.438
Mob. (+39) 320.975.7299 – (+39) 340.108.8978
Reservation required
Only cash accepted

Giornalista professionista di Conversano (Bari), laureato in Scienze giuridiche, amante della Puglia e dei suoi prodotti enogastronomici. Ha vissuto e lavorato a Toronto, in Canada, dove è stato co-fondatore e direttore responsabile del settimanale Sud Italia News. /// Journalist from Conversano (Bari). He loves Puglia and its local food and wine products. He worked in Toronto, Canada, where he was the co-founder and the editor in chief of the Italian language weekly 'Sud Italia News'.

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